If you are looking for the ultimate bite-sized treat that requires zero baking, these No-Bake Cookies and Cream Cheesecake Balls are the answer.
They combine the rich, tangy flavor of cheesecake with the classic crunch of chocolate sandwich cookies.
Enveloped in a smooth chocolate shell, these truffles look elegant enough for a holiday party but are easy enough to make on a random Tuesday.
Warning: It is impossible to eat just one.
Why You’ll Love These Truffles
This recipe is a crowd-pleaser for so many reasons. Here is why you need to try it:
- No Oven Needed: Perfect for summer days when you don’t want to heat up the house, or holidays when the oven is full.
- Only 5 Ingredients: You likely have most of these in your pantry right now.
- Texture Heaven: The contrast between the crisp chocolate shell and the soft, creamy center is perfection.
- Make-Ahead Friendly: These actually taste better after sitting in the fridge, making them ideal for party prep.
Unlike standard cake pops that require baking a whole cake first, these come together in minutes.
The addition of powdered sugar and vanilla gives them a true “cheesecake” flavor that sets them apart from basic Oreo truffles.
“I made these for my office party and they disappeared in 10 minutes! The hint of vanilla really elevates the flavor.” — Happy Reader
Key Ingredients & Notes
Since there are so few ingredients, quality matters. Here is what you need to know:
- Cream Cheese: Use full-fat brick-style cream cheese. The tub variety is too soft and contains more water, which can make your balls mushy. Important: Make sure it is softened to room temperature so it mixes without lumps.
- Sandwich Cookies: Standard chocolate sandwich cookies (like Oreos) work best. You use the whole cookie, cream filling and all!
- Powdered Sugar: This adds a little extra sweetness and helps stabilize the filling.
- Vanilla Extract: A splash of pure vanilla extract enhances the cream cheese flavor.
- Melting Chocolate: You can use white chocolate melting wafers (like Ghirardelli) or almond bark. They melt much smoother than standard white chocolate chips, which often require added oil.
Step-by-Step Instructions
Get ready for a little mess and a lot of fun. Here is how to make them.
Step 1: Prep the Pan
Line a large baking sheet with parchment paper or wax paper.
Make sure the baking sheet fits in your refrigerator or freezer, as you will need to chill the balls later.
Step 2: Crush the Cookies
Place your cookies in a food processor and pulse until they are fine crumbs.
If you don’t have a food processor, place them in a zip-top bag and crush them with a rolling pin.
Note: Don’t crush them into dust; a few small chunks add nice texture!
Step 3: Make the Filling
In a medium mixing bowl, combine the softened cream cheese, powdered sugar, vanilla extract, and a pinch of salt.
Mix until smooth and creamy.
Then gently fold in the crushed cookie crumbs, reserving some for rolling and topping.
Step 4: Roll and Chill
Scoop about 1 tablespoon of the mixture and roll it into a ball between your palms.
Place the ball on your prepared baking sheet.
Repeat until all the dough is used. Place the baking sheet in the freezer for 15-20 minutes. This firming step is crucial for easy dipping!
Step 5: Dip in Chocolate
Melt your chocolate or coating wafers according to the package directions (usually in the microwave in 30-second intervals).
Remove the balls from the freezer.
Using a fork, dip each ball into the melted chocolate, tapping the fork on the edge of the bowl to let excess chocolate drip off.
Place back on the parchment paper. While the chocolate is still wet, sprinkle with the reserved cookie crumbs.
Let them set until the shell is hard.
Expert Tips for Success
Making truffles can be tricky if you haven’t done it before. Here are my top tips to avoid a mess:
- Room Temp Cream Cheese: I cannot stress this enough. If your cream cheese is cold, you will have white lumps in your filling. Microwave it for 10-15 seconds if you forgot to take it out.
- Use a Toothpick: If the ball keeps sliding off your fork while dipping, stick a toothpick in it to hold it steady while you dip, then smooth over the hole with a dab of chocolate.
- Don’t Overheat Chocolate: White chocolate burns easily. If it seizes and becomes thick/grainy, stir in a teaspoon of coconut oil or vegetable shortening to smooth it out again.
- Work in Batches: Keep half the balls in the fridge while you dip the first half. If the balls get too warm, they will start to melt into the hot chocolate and create a mess.
Variations & Substitutions
Once you master the base recipe, the sky is the limit!
- Mint Chocolate: Add 1/2 teaspoon of peppermint extract to the filling for a festive holiday version.
- Golden Oreos: Swap the chocolate cookies for vanilla sandwich cookies and coat in white chocolate for a “Golden” version.
- Peanut Butter: Add a tablespoon of creamy peanut butter to the cream cheese mixture.
- Dark Chocolate: Coat the balls in semi-sweet or dark chocolate for a less sweet, richer treat.
Storage & Freezing Guide
Refrigerator: Since these contain cream cheese, they must be stored in the fridge. Keep them in an airtight container for up to 1 week.
Freezer: These freeze beautifully! Place the set balls in a freezer-safe bag or container. They will last for up to 3 months.
To Eat: You can eat them frozen (delicious on a hot day!) or let them thaw in the fridge for an hour before serving.
Frequently Asked Questions
Why is my chocolate coating cracking?
This usually happens if the balls were too cold (frozen solid) when dipped into very hot chocolate. The expansion causes cracks. Try to let the frozen balls sit for 2-3 minutes at room temp before dipping, and let the chocolate cool slightly.
Can I use low-fat cream cheese?
You can, but the filling will be softer. You might need to add a bit more powdered sugar to stiffen it up so they hold their shape.
Do I really need to chill them before dipping?
Yes! If you skip the chilling step, the warm chocolate will melt the cream cheese ball, and it will fall apart in your dipping bowl. The cold ball also helps the chocolate set faster.
Final Thoughts
These No-Bake Cookies and Cream Cheesecake Balls are a guaranteed hit for any occasion.
Whether it’s a birthday party, a holiday exchange, or just a Tuesday night craving, they deliver maximum flavor with minimal effort.
If you try this recipe, please leave a star rating in the recipe card below! It helps other readers find this sweet treat.
No-Bake Cookies and Cream Cheesecake Balls
Ingredients
Main Ingredients
- 8 oz full-fat cream cheese, softened Make sure it’s fully softened for smooth blending.
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 20 pieces chocolate sandwich cookies (Oreos or similar), crushed Reserve some for rolling/topping.
- 1 cup white chocolate chips Optional, for dipping.
- 1 cup semi-sweet chocolate chips Optional, for dipping.
- Pinch of salt Optional.
Instructions
Preparation
- Let the cream cheese sit out until softened, approximately 30 minutes at room temperature.
- Crush the chocolate sandwich cookies using a food processor or place them in a zip-top bag and smash them with a rolling pin. You’ll need about 1 ½ cups of crumbs.
- In a medium mixing bowl, combine the softened cream cheese, powdered sugar, vanilla extract, and a pinch of salt. Beat until smooth and creamy.
- Fold in most of the crushed cookies, reserving some for rolling and topping. If the mixture is too soft, chill it for 10 minutes.
Rolling and Chilling
- Line a cookie sheet with parchment paper. Use a small cookie scoop or tablespoon to portion out the mixture (about 1 tablespoon each). Roll into balls with your hands. If it’s sticky, chill for another 5 minutes.
- Place the rolled balls on the lined tray and refrigerate for 10-15 minutes to firm up.
Dipping and Final Chilling
- Melt the white or semi-sweet chocolate chips in a microwave-safe bowl in 20-second bursts, stirring until smooth.
- Using a fork, dip each chilled cheesecake ball in the melted chocolate, letting the excess drip off.
- Return to the tray and sprinkle with reserved cookie crumbs or sprinkles before the chocolate sets. Chill until set (about 10 minutes in the fridge).
